Pat the 1/4 lb cube steak dry with paper towels. On a plate combine 3 tablespoons flour with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp paprika. In a shallow bowl whisk 1 egg with 2 tablespoons buttermilk (or milk) and 1 teaspoon hot sauce if using. If you want an extra-crispy crust, stir 1 teaspoon cornstarch into the flour mixture.

Dredge the steak

Dust the steak in the seasoned flour, shaking off excess. Dip the steak into the egg-buttermilk mixture, letting excess drip back into the bowl, then press into the seasoned flour again to form a good coating. Set the breaded steak on a rack for 5 minutes to let the coating adhere.

Heat oil

In a heavy skillet (10-inch), add about 1 cup vegetable oil and heat over medium-high until it reaches 350°F (about shimmering and a drop of water sizzles). There should be about 1/4 inch of oil in the pan to shallow-fry the small steak.

Fry the steak

Carefully add the breaded steak to the hot oil. Fry 2–3 minutes per side until golden brown and an instant-read thermometer into the thickest part reads about 145–150°F. Adjust heat as needed so the coating browns without burning. Transfer cooked steak to a wire rack set over a baking sheet or to paper towels to drain briefly; reserve 2 tablespoons of the pan oil and any browned bits for the gravy.

Country Gravy

Make roux

Keep the skillet over medium heat and pour off any excess oil leaving about 2 tablespoons of pan drippings and browned bits. Add 2 tablespoons flour to the drippings and whisk constantly for 1–2 minutes until the raw flour smell cooks out and the roux turns lightly golden.

Add milk and finish

Slowly whisk in 1 cup whole milk (and 2 tablespoons half-and-half if using) a little at a time, scraping up browned bits. Bring to a gentle simmer while whisking to prevent lumps. Simmer 2–3 minutes until thickened. Season with 1 teaspoon salt, 1 teaspoon freshly cracked black pepper and 1 teaspoon Worcestershire sauce if desired. Taste and adjust seasoning. If gravy is too thick, thin with a splash of milk.

Serve with steak

Spoon gravy over the cooked country fried steak or serve on the side. Keep warm over very low heat, whisk occasionally until ready to serve.

Sides & Finish

Prepare sides

Heat 1 cup mashed potatoes and 1 cup steamed green beans according to package or house method until hot. Alternatively, substitute two other side choices as desired.

Plate and garnish

Place the hot country fried steak on the plate, spoon country gravy over the steak, add the two chosen sides. Sprinkle chopped parsley over the gravy and, if desired, serve with a lemon wedge on the side for a bright finish.